Stuffed spelt and herb pancakes

Stuffed spelt and herb pancakes

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My Organic Alnatura Recipes
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Preparation time
20min
Cooking time
20min
Serving(s)
4

For 4 servings. Preparation time: 20 minutes. Cooking time: 20 mintues.

Ingredients:

180
g Sweet cream butter
180
g Alnatura spelt flour type 630
1
pinches Alnatura sea salt
6
eggs
380
ml Whole milk
3
sprigs Mixed herbs
2
sprigs Thyme
2
sprigs Parsley
3
small red onions
10
Brown mushrooms
1
tbsp cooking oil of Alnatura
200
g Sauerkraut

Prepare the pancake batter.

Melt 1 tbsp butter in a small pan over a low heat. Briefly mix the flour, salt and eggs in a bowl using the whisk on a handheld mixer. Add the milk, stirring, and finally add the melted butter. Leave the batter to stand for 30 minutes.

Prepare the herbs and vegetables.

Meanwhile, wash all the herbs, shake dry and chop the mixed herbs very finely. Pluck off the thyme leaves and roughly chop the parsley. Peel and halve the onions and slice thinly. Clean the mushrooms and slice those thinly, too.

Make the pancakes.

Stir the finely chopped mixed herbs into the batter. Heat the oil in a frying pan and spread a little batter over the base of it. Cook over a medium heat for 2 minutes on each side. Remove, set aside and continue to make more pancakes in the same way until the batter has all been used up.

Prepare the filling.

Melt the rest of the butter in a frying pan over a medium heat. Sauté the sliced onion and mushroom for 5 minutes until golden brown. Stir in the thyme leaves and chopped parsley. Add the sauerkraut and heat the mixture for a further 5 minutes.

Prepare the pancakes.

Divide the filling equally between the pancakes and roll them up firmly. Serve warm.

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